Flavors
Star Kay White flavors are an industry standard. With products such as our world- famous Chocolate Extract, along with a wide array of unique and top-quality flavors, we are able to provide the food industry with expertise. Our flavors have applications far beyond the world of ice cream.
Bases
Flavor bases are typically high brix water-based flavor preparations and are used in the range of 5%-10%. These are designed to produce distinct-tasting background flavors in ice creams. Examples of our distinctive and wide-ranging flavor bases that we manufacture include products such as white chocolate, mocha, french custard, mango, graham and coconut.
Candy Inclusions
Star Kay White has a very diverse range of candy products specifically designed for wholesale ice cream, bulk retail, and retail markets. Ranging from classics such as peppermint stick, brittles, and toffees, to aerated specialties such as honeycomb, we are specialists and innovators in this field.
Chocolate Confections
Star Kay White has panning capabilities for both candies and nuts. We manufacture and package products designed for wholesale ice cream, bulk retail, and retail markets. We use a wide array of coatings and polishes to create and design a product that is both tasty and attractive in either ice cream and/or on the retail shelf.
Water Based Variegates
These are commonly known as swirls or ripples. We manufacture the major building blocks of ice cream such as chocolate, caramel, strawberry, and are known for our wide range of expertise in marshmallow syrups. We pride ourselves on our ability to create innovative flavor ideas through our variegates. Some of our specialty flavor items include: Brownie Batter Variegate, Lemon Curd Variegate, and Black Raspberry Variegate.
We also carry a line of no sugar-added (NSA) variegates.
Fat Based Variegates
Star Kay White has a line of fat-based variegates that are designed to maintain their hydrophobic properties well into the shelf-life of ice cream products. These variegates result in swirls that can have very unique indulgent textures in the finished ice cream. Examples of fat-based variegates that we offer include: chocolate, white and blue icing, and fudge crackle.
Textured Variegates
In recent years we have produced a line of textured variegates. Flavors that we have developed include: graham cracker, peanut cookie, chocolate cookie, cinnamon cookie, shortcake and more. The resultant products provide a great textural contrast to the smoothness of ice cream.
Aerated Variegates
Star Kay White has always been known for its expertise in marshmallow and has a variety of excellent whipped "ready to use" marshmallow syrups.
We have a wide range of packaging capabilities, with the capacity to accommodate customers of all sizes.
Wholesale Extracts
Since 1890 Star Kay White, originally Star Extract Works, has manufactured fine flavoring ingredients. We manufacture and package these extracts in-house, and they are available in wholesale form in 55-, 5-, and 1- gallon containers.
Coloring Ingredients
We offer a variety of coloring ingredients to help you achieve the desired aesthetic properties for your products. These products are available in 5- and 1-gallon containers.
Exclusive, innovative flavors for the 21st century, manufactured by Star Kay White. These flavors can be optimized for different applications. Some examples are beverages, juices, household products, baking and confections. Our flavors are available in wholesale form in 55-, 5-, and 1-gallon containers.
Pure Chocolate Extract
Originally developed by David Katzenstein in the 19th century, continuously made to strict high standards since then, it is known in the flavor world as the best. Use to enhance chocolate notes in white and milk chocolate recipes and to intensify dark chocolate flavor in cakes, pastries, ice cream and beverages. Pure Chocolate Extract can also be combined with vanilla extract for a sensational effect.
Pure Bourbon Vanilla Extract
Vanilla is the classic extract in baking and ice cream. Star Extract Works was long known for its exceptional vanilla extracts. Our retail vanilla extract rises to the highest standard. We use unblemished, whole Bourbon vanilla beans, a slow, cold process, and add no sugar. Our age-old technique makes for a delightfully bold, aromatic two-fold vanilla. Enjoy the best.
Pure Clove Extract
Whether your desire is for an intensely spicy sensation or simply a subtle nuance, Pure Clove Extract provides the true essence of this ancient spice. This classic spice is warm and aromatic, exceptional for use in cookies, cakes, and traditional holiday baking. It can also be used to enhance the flavors of chutneys and marmalades.
Pure Lavender Extract
The unexpected surprise of desserts flavored with Pure Lavender Extract will invite you to venture into new realms of cuisine. Lavender has the ability to blend with fine chocolate, harmonize with the delicate flavor of fresh summer peaches, or heighten the aroma of the seasons most exquisite honey. Experience this new sensation.
Pure Almond Extract
Rich and intense, Almond Extract is recognizable in many fine desserts. Our extract is made with natural bitter almond oil, ensuring the depth and complexity you are paying for. You can be assured Star Kay White's is the real thing. Almond Extract is superb compliment to peaches, cherries, and pistachios.
Pure Cinnamon Extract
Cinnamon is perhaps the worlds premier spice, one at the center of the Age of Exploration. Today cinnamon is a key flavor profile in many popular beverages. Pure Cinnamon Extract is powerful, so use with discretion. Classically wonderful yet exotic when added to a broad spectrum of dishes.
Pure Lemon Extract
The natural flavor of our Pure Lemon Extract adds a delightful, refreshing quality to a variety of sweet and savory dishes. Use it in cakes, cookies, muffins, icing, cream fillings and sorbets to bring out true lemon flavor. Pure Lemon Extract adds zip to salad dressings, marinades and sauces.
Pure Rose Water
Rose Water adds a very distinct yet subtle floral aroma and flavor to baked products and beverages. Add a few drops to cookie doughs, sponge cakes icings and syrups. Rose Water also blends well with vanilla.
Pure Orange Extract
Orange extract is made from the oil of orange skins, and captures the essence of orange flavor.The extract compliments juice and can replace zest in any recipe. It is indispensable in the creation of fine desserts and pastries. Combined with vanilla and chocolate, it will bring your favorite recipes to new heights. It is a treat when added to vinaigrettes, sauces and marinades.
Pure Ginger Extract
Ginger is one of the worlds oldest and most versatile flavors. Our ginger extract captures the complexities of the fresh ginger root and adds dynamic spice to a variety of dishes. An excellent choice for Asian inspired dishes from dressings to soups to stir fries. Ginger will also bring out the best in gingerbreads, cookies and custards.
Pure Anise Extract
Star Anise is found in the Asian cuisines of India, China and Indonesia. The flavor very closely resembles the Mediterranean Anise used in anisette, sambuca and ouzo. Pure Star Anise extract is wonderful in sweet and savory dishes, from stir fry, curry, and soup, to cookies, cakes and pastries. Anise adds a new dimension to milk chocolate, pineapple and fresh berries. This flavor is also great in cheesecakes and custards.
Pure Peppermint Extract
Pure Peppermint is bold and refreshing.
Be precise in your measurements the intensity is bold enough to stand up to chocolate and coffee. Professional ice cream manufacturers have used this same formula for over eleven decades to make refreshing mint chocolate chip and peppermint-stick ice cream.
Pure Rose Extract
Imagine the fragrance of morning fresh rose petals complimenting the aroma of your fresh baked goods. A beautiful and wonderful way to compliment the florets and icing on your wedding cake.
Rose enhances vanilla, chocolate, fruit and nuts. Roses are extremely complex. Explore the delights!
Pure Orange Blossom Water
The difference between Pure Extracts and Waters is the inclusion of ingredients which help prevent volatile flavors and fragrances from being cooked away. Orange Blossom Water will remind you of the fragrance of the orange orchards of California, Florida, Spain or China at night when the trees are in bloom. A delightful compliment to vanilla, chocolate, honey, and fruit desserts.
Graham flavored ice cream with a crunchy graham cracker variegate and chocolate crunch candy pieces. Our innovative graham variegate contains real graham cracker pieces that stay crunchy! Graham is the next major building block for great ice cream flavors as it plays well with all the other basics: chocolate, caramel, marshmallow, and even fruit flavors (visualize key lime pie with graham cracker variegate.) This flavor, graham on graham with crunchy chocolate candy is decadent and appeals to almost everyone who tries it.
Featured Ingredients:
SKW Graham Base #8857
SKW Graham Cracker Variegate #1812
SKW Honeycomb Candies #8640
Chocolate ice cream with your regular cookie chunks and Star Kay White’s textured chocolate cookie variegate. For the first time there is real crunch that will last through the shelf life of the product.
One of the world’s best ice cream flavors, Cookies n’ Cream, has a new update! This “Supreme” version adds our crunchy and flavorful cookie crumb variegate for a great line extension on a popular flavor. This version appeals to chocolate lovers and gives them something extra- a crunchy variegated version of a top selling flavor.
SKW Chocolate Cookie #7183
Chocolate Cookies
S’mores is a dessert concept that never fails to elicit fond memoires of kids around the campfire. Our innovative graham variegate contains real graham cracker pieces that stay crunchy throughout the shelf life of the product. Graham is a major building block for great ice cream flavors as it plays well with all the other basics: chocolate, caramel, marshmallow, and even fruit flavors. This ice cream flavor features chocolate ice cream swirled together with bon bon flavored ice cream and a ribbon of our graham cracker textured variegate. This concept offers a flavorful treat combined with better margins.
SKW Bon Bon Base #117
SKW Graham Variegate #1812
Connecting with the super fruit trends, this brightly colored and flavorful variegate steals the show. Shown in ice cream, Blueberry Granola works equally well in yogurt or lite ice cream. We won the “Most Innovative Flavor” award at the IDFA Ice Cream Technology conference in 2004 with this flavor. Regarding other super fruits with antioxidant halos, we have also had success with Blueberry Pomegranate variegate in this concept.
SKW Bourbon Vanilla 2X
SKW Blueberry Variegate #VF-18
SKW Honey Almond Granola #2676
Red Velvet Cake has been a mainstream dessert in the southern parts of the US for decades, but more recently has enjoyed success across the country. All of the trendy bakeries in New York City offer a version and it has been recently featured on the cover of numerous food magazines and in many popular cooking shows. Our version features a cream cheese frosting variegate swirled through a lightly tinted Red Velvet ice cream with mild cocoa flavors. We have included a Red Velvet Cake inclusion to complete the concept.
SKW Red Velvet Cake Base #1153
SKW Cream Cheese Variegate #1210
Rhino Foods Red Velvet Inclusion
Mission Statement
Star Kay White is a privately-owned family business. Our mission is to manufacture exceptional flavoring ingredients and offer them to our customers with superb service at a fair price. We will commit the resources necessary to maintain food safety and quality through training, facility improvements and quality improvement programs. We will treat our employees, verdors, customers, and community with respect, economic fairness, and environmental integrity.
Quality Assurance
Star Kay White's quality assurance program is devoted to maintaining a consistant quality and safety standard for our customer's products. Constant interaction between QA staff and production, and strategic placement of our in house lab allows for products preparation to be supervised and scrutinzed from beginning to end.
In 2011 Star Kay White passed SQF Level II Audit with a score of "Excellent."
Facilities
Star Kay White's campus consists of 3 buildings, including our manufacturing plant, labs for product development and quality assurance, cold storage, allergen storage, and office space on 9 acres.
In 1890 a Star was born. That was the year David Katzenstein, a young immigrant chemist from Germany, founded Star Extract Works at the cobblestone triangle of West Broadway, Greenwich Street and Fulton Street in Downtown New York City. David and his brother Sam worked their corner shop developing and selling a wide array of flavors and extracts, such as vanilla, chocolate, peppermint, cinnamon, rose, strawberry, and rum. These flavors were used by local bakers, brewers, distillers, tobacconists, beverage and ice cream makers throughout New York, New England, and Pennsylvania.
Just prior to World War I, David entered into the confectionary business, with a special orientation towards servicing ice cream businesses. He partnered with Warren White of the White-Stokes Company of Chicago, to create Kay-White Products, with factory in Newark, New Jersey. Now, two of Davids companies were in the food business, making flavor extracts and confections (butterscotch, marshmallow, chocolate, toffee, butter pecan) for ice cream.
During World War I with strong business growth and his oldest son Carl drafted into the army, David needed his youngest son, Miles, to join him in the operation. Miles, who was ineligible for military service, was studying chemistry at Columbia University, but dropped out at his fathers request. With an exceptionally high aptitude for the sciences, Miles became an inventor of many of Star Extract Works, and Kay-White Products standard flavors and processing designs; designs which far outlasted his own life, and became popular throughout the ice cream industry. By 1928 David had built a modern facility to combine all operations in the Bronx, only a few blocks away from the new Yankee Stadium. It was at that juncture when the company formally became known as Star Kay White.
The Stock Market Crash of 1929, and subsequent Great Depression, did great financial damage to the company, forcing losses of personnel and property. During this difficult time one simple pleasure people could afford was ice cream. This trickle of a business kept Star Kay White afloat through The Depression, and would become its biggest operation in the years to follow. It was at this time that Miles developed a wide array of signature flavors and inclusions such as Marshmallow Crinkle, Chocolate Crinkle, Rum Raisin, and Peppermint Stick. These items are still among our all-time top-sellers.
With the onset of World War II, American business once again began to prosper. Star Kay White supplied flavors that went into ice cream going to GIs around the world. Ice cream was a big morale booster for those trying times. Carls sons, Allen and Richard, returning GIs, joined Star Kay White after the war, and the business began to evolve to meet the great changes in the industry. Supermarkets and food conglomerates took the place of mom and pop ice cream, beverage, and baking operations. Walter Katzenstein, Miles son, and our current President, joined in 1950, during the 60th year of business.
By the time the fourth generation of Katzensteins, Richard and Walters sons, David, Jim and Ben joined the business full-time, the plant in the Bronx had been cranking out ice cream flavors for Breyers, Sealtest, Bordens, Hershey, Howard Johnsons, Friendlys, Haagen Dazs, Turkey Hill, Perrys, Ben & Jerrys, and many others, for over fifty years. By the 1980s the factory in the Bronx was worn, and it was time to move to a new custom-built facility in Congers, New York.
For 25 years our Congers location has produced hundreds of millions of pounds of exceptional product for the food industry. We have grown substantially, having purchased several nearby buildings and creating a company campus in order to support the growing demand for our products. We have been innovators and industry leaders in the fields of variegate, candy, extract, and processing design. Our absolute dedication to quality, customer service, and our can-do attitude, are the basis for our excellent products and reputation.
Today a fifth generation has joined the ranks of Star Kay Whites Katzenstein family heritage. Alex and Gabe are both full-time employees who have learned the ways of the business, as their predecessors have, from the bottom, up. All family members; Walter, Jim, Ben, Alex and Gabe can be found on any given day working amongst our fabulous employees, on the floor of the facility, and leading our company into another decade.
Well into our second century of excellence, Star Kay White remains committed to our root values; loyal service to our customers, a cherished and grateful bond with our employeesour family, and pride in our name and legacy which is reflected by our commitment to excellence every day of the year. We are grateful and proud to have the privilege to live and work in America, and the Empire State, supplying flavors to many of the greatest food companies in the world.
Acai Berry Sorbet
Ingredients
Frozen Acai Berry Puree 7 ½ oz
Bossa Nova Acai Berry Juice 10 oz
Sorbet Syrup 1 ¼ cups
SKW Bourbon Vanilla Extract 1 tsp
SKW Lemon Extract ¼ tsp
SKW Clove Extract 9 drops
Black Currant Puree 3 oz
Method
Combine all ingredients and freeze in ice cream machine.
White Peach Sorbet
Pureed white canned peaches 30 oz
Fresh lemon juice 2 tsp
SKW Bourbon Vanilla Extract 2 tsp
SKW Almond Extract ¾ tsp
SKW Anise Extract < ¼ tsp
Sorbet syrup 9 oz
Peach nectar 1 pint
Water 4 oz
Ice cream base ½ cup
Almond Macaroons
Almond paste 7 oz
Granulated sugar ½ cup
Egg whites 4 Tbsp
SKW Almond Extract 1 tsp
Preheat oven to 300ºF.
Put almond paste in a food processor fitted with a metal blade and pulse to break up.
Add sugar and almond extract and mix until smooth.
Add egg whites a little at a time mixing until smooth after each addition.
Divide into 1 pieces and roll each into a ball.
Place onto cookie sheet lined with parchment paper or silpat mat.
Flatten slightly and bake for 22 minutes.
Allow to cool fully before removing from pan.
Shortbread Cookies
Base Recipe
Unsalted Butter - 1# 8 oz
Powdered Sugar - 12 oz
Cake Flour - 1# 6 ½ oz
Bread Flour - 5 ¼ oz
Egg Yolks - 2 each
Lemon
SKW Lemon Extract - 2T + ¼ tsp
Vanilla
SKW Vanilla Extract - 2T + 2 ½ tsp
Chocolate
SKW Chocolate Extract - 5T
Cacao Nibs as needed for garnish
Blend butter until smooth but not soft, it should remain firm. Add the sugar and selected SKW extract until smooth. Add in the flour and egg yolks and blend until the mixture comes together.
Separate the dough into 6 equal pieces. Roll each piece into a 14 long cylinder on a lightly floured surface. Place each cylinder onto a cookie sheet, cover and freeze overnight or until ready to use.
To Bake: Evenly coat the cylinder with egg yolk using a pastry brush. Roll the cylinder in granulated sugar to evenly coat. Slice the cookies in ½ to ¾ thick slices and place on a baking sheet, cut side down. If making the Chocolate Shortbreads, lightly press some cacao ibs into the top of the cookie. Return the cookies to the freezer for one hour.
Preheat oven to 375 F and bake cookies 12 to 15 minutes until outside is golden brown and center is just baked. Bake in the upper part of the oven to avoid burning the bottoms or use a double sheet pan.
Almond/ Mint Chocolate Truffles
Yield: 30 1 truffles
Heavy cream ¼ cup
Bittersweet chocolate, finely chopped 8 oz
Corn syrup 1 Tbsp
Unsalted butter 3 Tbsp
For mint variation: 1 ½ tsp SKW Peppermint Extract
For almond variation: ¾ tsp SKW Almond Extract + 1 cup sliced almonds,
toasted then crushed for the outside.
Place chopped chocolate into a medium size bowl. Bring heavy cream, corn syrup and butter to a boil and pour over chocolate.
Stir with a spatula until all chocolate is melted. Stir in extract and strain into a shallow container to a depth of no more than ¾.
Refrigerate for 20-30 minutes or until mixture is firm but not hard. Stir mixture gently for one minute. Using a teaspoon, scoop
spoonfuls onto a cookie sheet. Roll each piece into a ball. If mixture gets too soft place back in refrigerator until firm enough to
roll. When all truffles are rolled leave out at room temperature for dipping. Truffles can either be coated with tempered * or
coating chocolate or rolled in cocoa powder. Almond truffles get rolled in crushed toasted almonds following the second coating
of chocolate.
* PROCEDURE TO TEMPER CHOCOLATE
Finely chop 10 ounces of the chocolate and melt over a warm water bath. Break remaining chocolate into large chunks. Remove
chocolate from water bath and add chunks of unmelted chocolate. Stir constantly with a spatula until chunks of chocolate are no
longer melting and bowl no longer feels warm. Dip the tip of a knife in chocolate, allow to set. Chocolate should set within 5
minutes and should be shiny and free from streaks. If chocolate has streaks, stir for another minute and test again. Once set
proceed with dipping.
Note
Any remaining chocolate may be stored and used again starting from step one.
Apple Tarragon Sorbet
Fuji Apples, peeled, cored 1 lb 13 oz
Lemon Juice ½ oz
Granulated Sugar 8 ¾ oz
Dextrose 3 ¼ oz
Stabilizer ¼ oz
Water 3 ½ oz + 5 ¼ oz
SKW Bourbon Vanilla Extract 1 ½ tsp
SKW Lemon Extract ½ tsp
SKW Ginger Extract 12 drops
Fresh Tarragon 2 Tbsp
Water 2 oz
Place the apples and lemon juice in a saucepan with 3 ½ oz of the water. Cover and let simmer until the apples are tender. Puree
and set aside. Mix the stabilizer with 2 oz. of the sugar and set aside. Bring the water and sugars to the boil, stir in the stabilizer
and puree and let the mixture cool overnight. Bring the chopped tarragon and water to the boil, cover and let infuse for 1 hour.
Add the infusion and the extracts to the base, puree, strain and freeze in an ice cream freezer.
Blackberry Pomegranate Sorbet
Blackberry Puree 12 oz
Pomegranate juice 12 oz
**Sorbet syrup 11 oz
Pineapple Juice 8 oz
Water 6 oz
SKW Clove Extract tsp
SKW Orange Extract ¼ tsp
Ground white pepper 3 pinches
Coconut cream 5 oz
Caramel Spice Ice Cream
Ice Cream Base 3 cups
*Caramel Extract 5 Tbsp
Apple Butter 4 oz
SKW Clove Extract 12 drops
SKW Cinnamon Extract 8 drops
For the Ice Cream
Mix the caramel and the apple butter with the base using a submersion blender. Add in the extracts and freeze in an ice cream
machine.
*Caramel Extract
Granulated Sugar 8 ½ oz
Water 3 oz
Heavy Cream 6 ¼ oz
Place the sugar and water in a deep saucepan over medium heat and stirring occasionally, cook to dissolve the sugar. Remove the spoon and wash the sides of the pan down with a brush and water to remove any sugar crystals. Continue to cook the sugar to a medium to dark caramel. It will begin to smoke slightly and very fine bubbles should form. Put the cream into a saucepan and warm it over low heat while the sugar is cooking. Once it reaches a boil turn the heat off. When the sugar is at the proper stage, remove it from the heat and immediately and CAREFULLY pour a third of the cream into the sugar. DO NOT stir. The cream is going to begin to rise rapidly but will recede. This is the reason for using a deep saucepan. Add the rest of the cream in two additions without stirring. After all of the cream is in, gently stir the mixture being cautious not to burn yourself from the steam that will be produced. Let this mixture cool to room temperature before using. The mixture should be stored in the refrigerator. It will keep for 4-5 weeks. It can be used to flavor ice creams, beverages, fillings, etc. It will be very thick but can be loosened in a few seconds in the microwave to make it more user friendly.
Citrus Cheesecake
Yield: 1 each 8 cake
Cream cheese, softened 2 lbs
Granulated sugar 1 cup
Large eggs 3 each
Egg yolk 1 each
Sour cream ½ cup
SKW Lemon Extract 1 ½ tsp
SKW Orange Extract 1 ¼ tsp
Note: Graham cracker crust may be used (follow instructions on box of graham cracker crumbs) or a thin layer of white cakeplaced in pan prior to batter.
In a clean, grease free bowl, using a whip, whip egg whites on high speed until frothy. Slowly add granulated sugar, prepare 8 pan by greasing the bottom and sides of pan. Preheat oven to 350°F. With a paddle cream the cream cheese and sugar until smooth on low to medium speed, scraping bowl several times as necessary. Lightly whisk the eggs and yolk together with a fork. Gradually add the egg mixture to the cream cheese on low speed. Scrape the bowl and beaters between additions. Add the sour cream and extract(s) and stir in. Place pan in larger baking dish and place on rack in oven. Add hot water half way up the pan and bake for 1 ¼ -1 ½ hours or until set in the middle. Take care when removing from the oven and the water bath.
Allow cheesecake to set for several hours or overnight before removing from pan. To remove from pan lightly sprinkle top
of cheesecake with granulated sugar. Warm the sides and bottom of pan carefully run a thin knife between the cake and the
sides of the pan. Place a plate on top of cheesecake, turn over and tap lightly until cake drops onto plate. Place a plate on bottom and flip over again so cake is right side up. Put the sliced almonds onto the sides of the cake to finish.
Flourless Chocolate Spice Cake
Bittersweet Chocolate, chopped finely 2 ¼ cups (9 oz)
Unsalted butter 1 ¼ sticks
Granulated sugar 1/3 cup
Egg yolks 4 each
SKW Cinnamon Extract 1 tsp
SKW Clove Extract 1 tsp
Ground cinnamon ¼ tsp
Nutmeg 1 pinch
Egg whites 4 each
Preheat oven to 350°F and prepare pan by lightly greasing bottom and sides and placing a parchment paper circle on bottom
of pan. Place the chocolate and butter in a medium size bowl and set over a pot of hot water on the stove. Stir often until
fully melted then remove from heat and set aside. Whisk egg yolks and first sugar together until light in color, add spices
and extracts and whisk in chocolate and butter. Put egg whites in mixing bowl and whip on high speed with electric mixer
until foamy. Gradually add second sugar and whip until medium peaks form. Fold into chocolate mixture and pour into
prepared pan. Bake at 350°F oven for 50 minutes. Allow to cool at room temperature then place pan in refrigerator until firm.
To unmold, warm the bottom and sides of the pan using a hot towel or by flashing over a gas burner. Run a knife around the
sides of the pan and invert onto a plate. Invert once again so top is right side up. (Alternatively you could use a spring form pan).
To serve, sprinkle with powdered sugar and serve with whipped cream.
Lemon Curd Tart
Unsalted butter 2 ½ sticks
Lemon juice 1 cup (about 6 lemons)
Egg yolks 12 each
SKW Lemon Extract 1 tsp
Prepared or purchased pie or tart shell 1 each 9
Preheat oven to 425°F. Prepare a pie or tart shell or have purchased shell ready. In a medium size stainless steel saucepan, place the butter, sugar, and juice. Bring mixture to a full boil. Whisk egg yolks in small bowl to break up, then slowly whisk half of the hot liquid into the egg yolks while whipping. Pour egg yolk mixture back into pot with remaining liquid and cook stirring constantly over low heat until mixture gets very thick and reaches 160°F on a thermometer. Strain mixture into shell. Cool for two hours in refrigerator. Spread prepared meringue (see recipe for meringue below) on top of pie making sure that meringue touches the sides. Place pie in preheated oven and bake for 5 minutes or until meringue is golden brown in color.
Star Kay White Inc.,
151 Wells Ave.
Congers, NY
10920 USA
Tel: +1(845) 268-2600
Fax: +1(845) 268-3572
Email: Inquiries_starkaywhite.com
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